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    You are in: Home / Recipes / Classic Vichyssoise (Chilled Leek and Potato Soup) Recipe
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    Classic Vichyssoise (Chilled Leek and Potato Soup)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Random Rachel's Note:

    "Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad." By James Peterson, from Fine Cooking.

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    Units: US | Metric


    1. 1
      Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
    2. 2
      Bring to a simmer over medium-high heat. Add 1-1/2 teaspoons salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
    3. 3
      Purée the soup with an immersion blender.
    4. 4
      Strain the puréed soup. Let cool to room temperature, stirring occasionally to prevent a skin, and then refrigerate until thoroughly chilled.
    5. 5
      Before serving, thin the soup with water or milk if necessary—it should be the consistency of heavy cream. Serve cold, and garnish with chives.

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    Ratings & Reviews:

    • on September 02, 2012


      Very nice I had this for lunch today , the only thing different was I added a bit of carrot Thanks for posting
      Made for world tour 8

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Classic Vichyssoise (Chilled Leek and Potato Soup)

    Serving Size: 1 (230 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 266.0
    Calories from Fat 157
    Total Fat 17.5 g
    Saturated Fat 10.6 g
    Cholesterol 62.4 mg
    Sodium 63.9 mg
    Total Carbohydrate 23.4 g
    Dietary Fiber 1.9 g
    Sugars 6.9 g
    Protein 5.2 g

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